Homemade Char Siu: The Ultimate Recipe for Delicious BBQ Pork

Trim any excess fat from the pork shoulder, but leave some fat on for flavor and moisture. Cut the pork into strips that are about 1-inch thick, 6-8 inches long. This shape is important for even cooking and that signature char siu look.

In a large bowl, whisk together the honey, hoisin sauce, soy sauce, Shaoxing rice wine (or dry sherry), granulated sugar, maltose syrup (or corn syrup), ketchup, oyster sauce, five-spice powder, red food coloring (if using), minced garlic, grated ginger, and white pepper. Make sure everything is well combined and the sugar is dissolved. This marinade is the heart and soul of char siu, so don't skimp on the ingredients!

Place the pork strips into the bowl with the marinade. Use your hands to thoroughly coat each piece of pork, ensuring that the marinade gets into every nook and cranny. This is where the magic happens!

Cover the bowl with plastic wrap or transfer the pork and marinade to a resealable plastic bag. Marinate in the refrigerator for at least 24 hours, or preferably 48 hours. The longer the pork marinates, the more flavorful and tender it will become. Turn the pork occasionally to ensure even marination. I usually flip the bag every 12 hours.

Preheat your oven to 350°F (175°C). Place a wire rack inside a baking sheet. This allows air to circulate around the pork, promoting even cooking and browning. The baking sheet will catch any drippings, making cleanup easier.

Remove the pork from the marinade, letting any excess drip off. Arrange the pork strips on the wire rack, making sure they are not touching each other. This is crucial for even browning.

Bake for 25 minutes.

Remove the baking sheet from the oven. Turn the pork strips over and baste them generously with the remaining marinade. The marinade will help to create that beautiful, sticky glaze.

Return the baking sheet to the oven and bake for another 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C). The pork should be nicely browned and slightly charred in places.

While the pork is baking for the second time, prepare the glaze by whisking together the honey, maltose syrup (or corn syrup), and Shaoxing rice wine (or dry sherry) in a small bowl.

In the last 5-10 minutes of baking, baste the pork with the glaze. This will give it an extra layer of shine and sweetness. Watch carefully to prevent burning.

Remove the char siu from the oven and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

Preheat your air fryer to 350°F (175°C) for 5 minutes.

Remove the pork from the marinade, letting any excess drip off. Arrange the pork strips in the air fryer basket in a single layer, making sure they are not touching each other. You may need to cook in batches depending on the size of your air fryer.

Air fry for 12 minutes.

Remove the air fryer basket. Turn the pork strips over and baste them generously with the remaining marinade.

Return the basket to the air fryer and air fry for another 10-12 minutes, or until the internal temperature of the pork reaches 145°F (63°C). The pork should be nicely browned and slightly charred in places.

While the pork is air frying for the second time, prepare the glaze by whisking together the honey, maltose syrup (or corn syrup), and Shaoxing rice wine (or dry sherry) in a small bowl.

In the last 3-5 minutes of air frying, baste the pork with the glaze. This will give it an extra layer of shine and sweetness. Watch carefully to prevent burning.

Remove the char siu from the air fryer and let it rest for at least 10 minutes before slicing.

After the pork has rested, slice it thinly against the grain. This will make it more tender and easier to chew.

Serve the char siu hot or at room temperature. It's delicious on its own, or served with rice, noodles, or in steamed buns (bao). You can also use it as an ingredient in other dishes, such as fried rice or stir-fries.